FRESH COCONUT BARFI
FRESH COCONUT BARFI
Moist, soft, delectable fresh coconut barfi that is made from freshly grated coconut, sugar, milk and khoya. A bit of cardamom and saffron is added and a delish sweet is ready. Although, it takes a little longer than the quick barfi version this one is so much more tastier.
In fact, you can enjoy this kopra paak or fresh coconut barfi during festivals, make it as Prasadam (offering), relish it during fasting days like Navratri or Ekadashi. Alternately, make is as an edible gift to give to friends and relatives during Diwali.
A hard nut to crack!
Factually, when one thinks of coconut, the first thing that comes to the mind is the cool healthy coconut water. However, there is so much more to a coconut than just the water or the succulent flesh. In reality, coconut milk, coconut cream, coconut oil, grated coconut, coconut flour, are all used in cooking in many countries.
Right from sweet to savoury dishes, coconut is used to add flavour, creaminess and a bite to any dish. Curries, desserts, cookies, cakes, salads, drinks etc, you name it and coconut is used. For a vegan diet, coconut milk is an excellent choice to replace dairy milk.
As a matter of fact, coconut water is rich in potassium and is considered a natural hydrator. Coconut flour is made from the flesh of the coconut. Furthermore,it can be replaced partially in baked goods to reduce the glycemic index. Coconut oil is used for cooking, for treating certain skin disorders, for preparing beauty products and for luscious hair.
The shell is used to make decorative pieces, used as dishes and bowls and to burn as wood for cooking. Some countries use it for steaming fish and vegetables. The dry husk is used as a natural scrubber to clean utensils,to stuff mattresses, weaved into rope and burnt to ward off mosquitoes.
The dried leaves are commonly used to thatch roofs, make walls along with mud and brooms.The tree trunk is used to make boats and furniture.
Coconut And Me
Especially love using coconut in my cooking right from curries to cakes. So its not surprising that one of my favourite sweets is copra paak or coconut barfi. I usually make some for Navratri and Diwali. This recipe takes longer than the one using condensed milk but it is so much more tastier and moist.
Some Recipes With Coconut
Ingredients Required For Fresh Coconut Barfi
Fresh Coconut – grated. I have not tried this recipe using frozen fresh grated coconut.
Milk – full fat milk is best. Also some hot milk is required to infuse the saffron.
Ghee – clarified butter. Can use coconut oil if you wish. A little is required to grease the tray.
Sugar – preferably white.
Cardamom Powder – elachi, elaichi. Add according to your taste. I tend to add a bit extra as I love the combination of cardamom and coconut.
Khoya/Mawa – that is solidified milk. Usually it is available in all Indian stores. However, I tend to make my own. Check out the video for the easy recipe here.
Saffron – kesar. This is an optional ingredient. I love to add saffron to most of my Indian Sweets.
Nuts – either pistachios or almonds, cut into slivers. Can use a bit of both if you wish.
Watch How To Prepare Fresh Coconut Barfi
FRESH COCONUT BARFI/ KOPRA PAAK
Ingredients
- 1 cup fresh coconut grated
- 1 cup full fat milk
- 1 tbsp ghee clarified butter
- ½ cup sugar
- ½ tsp cardamom powder
- generous pinch saffron strands
- ½ cup grated mawa/khoya
- 2 tbsp chopped pistachios
Instructions
- Take 2 tablespoons of milk from the measured milk and put it in a small container.
- Heat the milk till its warm. Add the saffron strands to it and leave it on the side till required.
- Heat ghee in a pan over medium heat.
- Add the coconut and stir fry for 2 minutes.
- Add milk and cook the mixture till it becomes thick. Stir frequently so that the coconut does not stick to the bottom of the pan.
- Add sugar and stir. Reduce the heat and let the mixture cook till it becomes thick. Remember to stir it.
- Add the grated mawa and stir till it becomes thick. Add the saffron milk and mix well.
- The mixture should come together and all the liquid should be burnt.
- Add cardamom powder and mix well.
- Grease a small tray lightly with ghee.
- Pour the mixture into the tray. Press it together to the thickness you like and level it out using a spatula or a small glass or steel bowl.
- Sprinkle the pistachios over it and press it into the barfi gently.
- Let the barfi set overnight. Cut into squares and serve.
- You can make small balls if you like.
Notes
- Avoid grating the brown part of the coconut.
- Make sure the mixture becomes dry otherwise the barfi will not set. Gather the mixture and stick a teaspoon. If it stands without falling then the mixture will set well on cooling.
- You can make white coconut barfi by omitting saffron.
- I put the tray in the fridge overnight for the barfi to set as it is quite hot in Mombasa.
Post updated on 22/10/2021. First published on 04/11/2015
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28 Comments
Cindy Gordon
November 5, 2015 at 3:18 am
I love coconut, this looks like a great recipe!
Nayna Kanabar
November 5, 2015 at 3:00 pm
I love the traditional method you have used here.I tend to make with condensed milk.
Sowmia pragash
November 6, 2015 at 4:20 am
Love the flavor of coconut in a sweet.. This looks yumm
Sowmia – Sowmia's Galley
Jessica Knott
November 6, 2015 at 5:00 am
Sounds delish! Just recently did I start to like coconut and now use it everything it seems. I'd love to try this!
Herbs Spices and Tradition
November 9, 2015 at 3:09 pm
Great description of coconut and nice recipe of coconut burfee, even me i like coconut.
Mayuri Patel
November 10, 2015 at 7:33 pm
It is a great treat Cindy. I also have another easier one on the blog, using condensed milk.
Mayuri Patel
November 10, 2015 at 7:34 pm
There is a difference in the taste as I make both.
Mayuri Patel
November 10, 2015 at 7:34 pm
Thanks Sowmia.
Mayuri Patel
November 10, 2015 at 7:35 pm
Jessica you could try the one using condensed milk which is on my blog too,as you may find it difficult to get mawa, milk solid.
Shobha Keshwani
October 23, 2021 at 5:51 pm
Delicious coconut barfi. I love it specially when made in the traditional way. Time consuming but it comes out the best. I really don’t like the barfis made with condensed milk following the easy methods.
Shobha Keshwani
October 23, 2021 at 5:55 pm
Lovely coconut barfi made in the traditional way. I really love it. It is any day better than the quick one made with condensed milk.
mayurisjikoni
October 23, 2021 at 7:26 pm
It sure is Shobha, thank you so much. I always prefer this one.
Mina Joshi
October 25, 2021 at 3:38 am
I love topra pak when it’s made with fresh coconut and also made the traditional way using mawa. Reminds me of Diwali in Nairobi when my dad used to make topra pak using different colours for ankot and the pink one used to be my favourite.
mayurisjikoni
October 26, 2021 at 2:52 pm
Olden times were so different. Remember my mum sitting with a huge kadhai on the jiko and making coconut barfi. When I got married then it use to always come from my foiji’s home.
Seema
October 25, 2021 at 3:29 pm
This is such a beautiful recipe. First try and got the most heavenly dessert ready. I love it.
mayurisjikoni
October 26, 2021 at 2:48 pm
Thank you so much Seema, appreciate the positive feedback.
Neha
October 26, 2021 at 1:45 am
Coconut barfi is one of our favorite sweets. Easy and tasty!! Yet I haven’t made it for quite a long time. Having read this post, I am inspired to make at the earliest. It is just apt for upcoming festivities.
mayurisjikoni
October 26, 2021 at 2:47 pm
Thank you Neha and yes, apt for the upcoming festival. Enjoy:)
Preethicuisine
October 26, 2021 at 8:46 am
Coconut burfi looks delectable. I love these burfis and they are super addictive. Home made sweets are the best always. Beautifully presented.
mayurisjikoni
October 26, 2021 at 2:46 pm
Thank you so much Preethi, this is my all time favourite.
Jayashree T.Rao
October 27, 2021 at 1:51 am
I make coconut burfi only in the traditional way and it is delicious. It is ideal for the festive season. It’s been long time I have made it, hope to make it soon.
mayurisjikoni
October 27, 2021 at 1:16 pm
Yes I agree with Jayashree the traditional way is the best.
Archana
October 28, 2021 at 12:12 am
I love the big fat pieces of coconut barfi, Mayuri. Also, I like the fact that you add mawa/khoya to the barfi. That will make the barfi absolutely soft and yum.
mayurisjikoni
October 28, 2021 at 9:34 pm
Thanks Archana, the pieces as such are not big and fat, just looks like that because of the shot. I love adding khoya as it certainly makes the coconut barfi soft.
Priya Vj
October 30, 2021 at 11:14 pm
Delicious barfi.. I liked the idea of using khoya in coconut barfi . I normally don’t use milk or khoya but the next time I make i will use your recipe. We are all coconut barfi lovers .
mayurisjikoni
October 31, 2021 at 6:10 pm
Thank you so much Priya, both make the barfi soft. It is not like the usual hard barfi we get in the shops.
Jigisha Rai
February 1, 2022 at 11:21 am
Hey! I was planning to make this, but I just wanted to know how many pieces will this give me?
mayurisjikoni
February 2, 2022 at 10:09 pm
Hi Jigisha it will make about 12 pieces, depending on how big or small you cut the pieces.